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Shop 1G, 55 Miller Street, Pyrmont, 2009
Delivery from 12:30
No min. order
GF - Gluten Free.
Chopped onion dipped in a chickpea batter and crisp fried served with mint sauce.
Mashed potatoes, peas and spices filled in a pyramid pastry and crisp fried served with mint sauce.
Florets of Cauliflower tossed with curry leaves,yoghurt and South Indian spices. Yum!
Batter fried spinach combined with chickpeas, potatoes and topped with yohurt tamarind and date garnished.
Charcoal grilled lamb mince marinated with exotic herbs and spices served with mint sauce.
Succulent baby lamb cutlets marinated in yoghurt, ginger and garlic with selected spices and broiled.
Tender chicken fillet marinated in yoghurt, tandoori spices and grilled in the tandoor.
Ling fish fillet marinated in aromatic spices, grilled in clay oven and served with mint sauce.
Shelled large tiger prawns marinated in tandoori spice and grilled in a clay oven served with mint sauce.
Platter of crisp fried onion bhajia, palak patha chaat and cauliflower bezule.
Selected pieces of tandoori chicken tikka, seekh kebab and lamb cutlets served with mint sauce.
Selected pieces of tandoori chicken tikka, tandoori prawns and fish tikka served with a mint sauce.
GF = Gluten Free.
A Punjabi special, marinate of diced and minced lamb cooked over
night in chef's special recipe and pan finished for perfection.
Tender lamb cooked in pumpkin and almond base gravy.
A popular preparation of lamb curry from North India with rich gravy, fresh tomatoes and finished with coriander.
Tender leg of goat on the bone cooked in rich tomato and brown onion sauce. Eat like the locals.
A house special mild beef curry cooked with potatoes and a hint of fenugreek leaves and coconut cream.
A mild preparation of ground roasted cashew nut, hint of spices and fresh cream.
Special dish from Madras cooked with roasted mustard seeds, curry leaves coconut milk and fresh coriander.
Punjabi’s favourite dish made with puree of spinach and spices.
A specialty dish from Goa, boneless meat matured in red wine and finished in a hot vindaloo sauce.
Another chefs special meat simmered in coconut milk, fresh ground masala and finished in rich gravy of brown onion and fresh spinach.
The North Indians delight – lentils simmered in a slow fire overnight and tempered with onion, ginger, garlic and tomatoes.
Black lentils simmered in a slow fire overnight and tempered with onion, ginger, garlic, tomatoes and touch of cream.
Potatoes tempered with cumin, mustard seeds, garlic, onions, bombay masala and coriander.
Potatoes and eggplant, perfect combination cooked with selected herbs and spices in onion sauce.
Fresh green peas, mushroom and paneer cooked with curry sauce and finished with a touch of cream.
North Indian delight cooked in rich flavors of tomatoes, onion and butter masala sauce.
Fresh seasonal vegetables cooked in gravy of cashew nuts and creamy mild sauces.
A puree of fresh leafy spinach cooked with cottage cheese and finished with spices and touch fresh cream.
Vegetable dumplings made from potatoes and cottage cheese finished in korma sauce.
Fresh vegetables cooked in lentils and coconut, a delicacy of Tamil Nadu.
Potatoes and cauliflower tossed with cumin seeds, garlic, onions, garam masala and ground coriander. All-time favorite.
Boneless chicken pieces cooked in tandoor then finished in rich creamy tomato based sauce.
Famous dish from the business community of Chennai, thigh fillet cooked in hot, pungent Chettinad masala.
Home style chicken curry with rich gravy of tomatoes, fenugreek leaves, brown onions and handpicked ground spices.
Juicy chicken fillets cooked in a perfect combination of ground nuts and light spices with a touch of cream.
Tandoori chicken fillets cooked with sliced tomatoes, assorted peppers, onion, fresh coriander and masala sauce.
Boneless tender pieces of chicken prepared in very mild creamy gravy with a touch of mango puree.
North Indian delight cooked in rich flavors of roasted peppers, tomatoes and onion in a semi dry masala sauce.
Your choice of prawn or fish cooked in rich and spicy tamarind and tomato masala.
From the city of Panjim, ling fillet tempered with fresh curry leaves, roasted red chillies and finished in coconut milk.
Delicious succulent shelled prawns, simmered in coconut milk and delicate spices.
Choice of fish or prawns with capsicum and onion in the Chef’s secret chilli garlic sauce.
A Kerala favourite of prawns, scallops and fish with ground coconut, onions, tomato, fresh curry leaves and mustard seeds.
Rice cooked with fresh vegetables in a variety of aromatic spices.
Famous Hyderabadi special. Aromatic rice sealed with quarter chicken and cooked in dum style and served with cucumber and yoghurt raita.
Basmati rice sealed with diced lamb in a variety of aromatic spices and cooked in dum style, and served with cucumber and yoghurt raita.
Flattened bread made with whole meal flour.
Plain flour bread.
Plain flour bread with touch of garlic.
Butter Layered Plain flour bread.
Bread stuffed with grilled minced lamb.
Naan stuffed with tasty cheese.
Bread stuffed with boiled potato and spices.
Naan stuffed with dry fruits and nuts.
Bread stuffed with cheese and garlic.
Naan stuffed with tasty cheese and fresh spinach.
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